Whilst a lot of the food stored in your prepping food cache lasts for years, there’s no escaping the fact that a lot of it has a limited shelf life. Some of the ingredients will only last a year or 2 before needing to be cycled out for fresh replacements. But this doesn’t mean you need to lose the food completely, hence this spicy bean burgers recipe.
If you labeled all of your food correctly, then you’ll recognize those that have close expiry dates. This gives you the opportunity to combine them into delicious recipes, such as this delicious Spicy Bean Burger dish.
Use some of the stored foods you have on hand for recipes like this, the burgers are perfect when paired with any number of long-term food items.
The beans used in this recipe can either be black beans, pinto beans, lentils or even chickpeas.
These types of beans store for a very long time when packaged correctly. You also don’t need a lot to serve each person as they are filling as well as highly nutritious.
This spicy bean burgers recipe is one worthy to be a family favorite. It uses some delicious spices you will no doubt have on hand.
Because you replace these ingredients as you use them, rest assured that there will be more of these tempting burgers the next time you need to rotate your food caches. They make perfect meals for vegetarians and vegans as well.
I enjoy planning ahead and developing a menu for each subsequent food rotation. Why not add this nutritious and tasty recipe so you’ll know what to create in the future?
It satisfies even the fussiest of eaters, giving you the satisfaction of knowing that you have fed your family a healthy alternative to some fast food options.
Spicy Bean BurgersCourse: Lunch
1 can (15.5 oz or approx. 385 g) beans, drained (peas, lentils, or pinto beans)
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
1 tsp (or 5 g) ground cumin
3 tbsp (or 45 g) dried parsley (chopped)
3 tbsp (or 45 g) dehydrated tomatoes (re-hydrated and chopped)
2 tsp (or 10 g) chili powder
2 tbsp (or 30 g) chili powder
2 tbsp (or 30 g) cornmeal
salt and pepper
1 tbsp (or 15 g) all-purpose flour
vegetable oil for frying
- In a medium-sized mixing bowl, combine the drained beans, chopped onion and garlic, cumin, parsley, tomatoes, chili powder and cornmeal. Sprinkle with salt and pepper.
- Stir well and make sure the ingredients are evenly mixed. Mash the beans while mixing.
- Toss in the flour and mix again. You may opt to use a food processor to create a thicker paste.
- Form the mixture into small to medium sized balls. Press each to flatten.
- Set the stove to medium heat and place a frying pan (skillet). Pour the vegetable oil. When the oil is warm and starts to sizzle, fry the patties for 5 to 7 minutes until both sides are golden brown.
- Rest on a paper towel and transfer to a plate.
- Serve with burger buns or flatbread. Enjoy!